Fullerton Bennett Vineyard Pinot Noir (magnum) is made from 100% Pinot Noir - 8 years old
18 months in 5% new French Oak and 95% neutral French Oak
Bennett Vineyard is grown in sedimentary Bellpine soil. A new and exciting site in 2015, this hidden jewel of a vineyard produced a graceful Pinot Noir and it is bottled exclusively in 1.5L and 3L magnums. The quality and value of this wine combine with the large format bottles to create an ideal wine for the upcoming fall and winter holiday seasons. Whether shared at your table or gifted to family or friends, this unique bottling is sure to please.
Aromas of cherry and raspberry fold into layers of rhubarb, clove, and pipe tobacco. The lengthy, mineral-driven palate showcases the captivating elegance of Pinot Noir.
Upon arrival, the grapes were immediately de-stemmed into open-top fermenters. Following a seven-day cold soak, the wine started fermenting slowly at a cool temperature. To manage extraction, we utilized one to two punch-downs and one pump-over per day, with two rack- and-returns at the beginning and middle of fermentation. Following two days of seling, the wine was racked to barrel and aged for 18 months in 5% new French oak and 6 months in tank prior to being bottled.
Fullerton Five Faces Pinot Noir 100% Pinot Noir - 7-40 years old
FIVE FACES is an acronym for the five members of the Fullerton family - Filip, Alex, Caroline, Eric and Susanne.
A blend from Fullerton's best vineyard sources, Five FACES Pinot Noir always showcases the breadth of the terroir in the Willamette Valley with the inclusion of both volcanic, basalt-based soils and sedimentary, sandstone-based soils. The fruit hails from geographically diverse sites within the valley, each with their own unique micro-climates.
Lovely ruby with aromas of cherry, strawberry, cinnamon, bramble, and brooding humus. Fresh on the palate with nice persistence leading into the soft, noteworthy tannins. Drink now or hold for up to 5 years.
In order to build a complex and layered Willamette Valley blend, we used open-top, closed-top, and barrel fermentation. For the open-top tanks, we favored punch-downs, whereas the closed-top tanks received pump-overs exclusively. The rotator barrels spun on a schedule yielding a gentle extraction. All methods also received a minimum of two rack-and-returns at precise times during the fermentation process. Nearly all lots were cold-soaked for up to 10 days, and ambient yeasts carried out the fermentation. In total, we utilized 15% whole clusters. The wine was aged for 11 months in 20% new French oak barrels.
"The 2015 'Five Faces' Pinot Noir shows deep profile with aromatics leading to wild mushroom, black cherry and wild blackberry. The palate displays a medium weight with flavors of orange zest, black truffle, wild blackberry cobbler and a hint of cola. This is delicious and shows excellent balance. (Best 2017-2027) - July, 2017 (OB)"
- International Wine Report (July 2017), 91 pts
Nautilus Southern Valleys Pinot Noir is made from 100 percent Pinot Noir.
The 2015 Nautilus Pinot Noir is dark ruby in color. The nose reveals gentle floral aromas, ripe wild blackberries, cherries and spices. The palate is medium bodied with good structure. Refined and balanced, this elegant wine shows good intensity and a lengthy finish.
A smart pinot noir from the get-go with bright strawberry, boysenberry and cherry fruits on offer, as well as nicely judged oak influence and a gentle reductive inflection. The palate has a smooth flow of fine tannins carrying plenty of red cherry fruit flavor. Attractive resolve here.
-James Suckling 93 Points
This wine combines so much of what we've come to love about New Zealand Pinot. It's light and bright but serious too, with plenty of site expression. Raspberry and blueberry compote, violets, baking spices and sun-baked stones all dance together on the nose. There's plush fruit on the palate but a savoriness too, framed by sinewy tannins and finishing on a stoney, mineral note.
-Wine Enthusiast 93 Points
Robert Mondavi Winery Reserve Napa Valley Pinot Noir is made from 100 percent Pinot Noir.
Robert Mondavi Winery Reserve Napa Valley Pinot Noir Red Wine is a richly complex Napa Valley wine that offers vibrantly intense red plum and dark cherry coulis flavors and aromas highlighted by sweet clove, cinnamon and vanilla. Crafted with carefully sorted pinot noir grapes from the Carneros region in Napa Valley, this California wine matures for nine months, resulting in a delicious red wine with a soft and silky mouthfeel that carries the concentrated fruit flavors gracefully into a long finish. Enjoy this versatile and food-friendly Robert Mondavi red wine by itself or pair it with pink-fleshed fish, beef, veal, game or poultry dishes. It also pairs well with mushroom, parmesan arugula salad or vegetarian dishes such as a cheesy eggplant bake. For best taste and quality, store this red table wine at room temperature and chill for 60 minutes before serving. Please enjoy our wines responsibly.
Take in the aromas of this wine and it will be as if you stepped into a fresh grove full of deliciously ripe black cherry bushes, deep rich earth, gleaming wet stones and the airy fragrance of fresh forest. This incredibly fragrant pinot noir adds a complex blend of spices (vanilla, clove, nutmeg and pepper) to its earthy and black cherry flavors that ride across the palate in an elegant, silky wave.
Black cherry, mocha, new leather, dark spices and menthol infuse Mondavi's 2015 Pinot Noir Reserve. Juicy, bold and voluptuous in the glass, the 2015 is decidedly lush and fruit-forward. All the elements meld together effortlessly. The 2015 was done with some whole clusters, but it is the juiciness of the fruit that stands out most.
-- Antonio Galloni 92 Points
With its maritime influence, California's Monterey region has an extended growing season that yields wines with full flavor development and great acid balance. Mandolin Pinot Noir is a rich wine that features bright cherry and raspberry fruit with hints of spice, leather and cedar.
The grapes for this Pinot Noir were sourced from vineyards in the Santa Lucia Highlands AVA of Monterey County, where high winds, dry days, and bay fogs create a cool, but very long, growing season. These growing conditions are ideal for cool-climate grapes such as Pinot Noir, and lead to full, forward fruit flavors and ideal acidity. Grapes were harvested at an ideal balance of sugar and acid, and the wine was fermented in small open-top tanks. The wine completed malo-lactic fermentation in French oak barrels, where it aged for 8 months prior to bottling. TA .67 pH 3.50 Residual Sugar 0.052g/100ml
Our 2015 Flanagan Pinot Noir Sonoma Coast continued the string of “winemaker vintages” that started with the 2012 vintage. For the third year in a row, there were no damaging weather events and fruit condition was excellent. We continue to do relatively short fermentations with some whole cluster additions. The wine was aged in Francois Freres and Rousseau barrels for 12 months.
This wine is the first that includes fruit from our two new vineyard designate sites. Both Sunchase and Sonoma Stage are well regarded, cool climate Sonoma Coast vineyards and in 2014 both produced abundant, ripe, clean fruit. The resulting wine is reflective of the cooler climate sites and shows more restraint and more elegance than the 2013 Pinot Noir. The fruits are focused on black cherry and nearly ripe black plum (sweet, but crisp and not flabby). We used a gentler touch on the oak to allow the great vineyard sites and the beautiful vintage to shine through.
Vinterra Pinot Noir is made from 100 percent Pinot Noir
The Vinterra Pinot Noir was produced from selected parcels of grapes grown on our Waipara and Marlborough vineyards. The fruit was harvested from March into April in excellent condition. Upon arrival at the winery the fruit was destemmed and gently tipped into open top fermenters. After a five day cool soak period yeast was added to the tanks to initiate ferment. The cap was hand plunged three times a day and the juice remained “on skins” for an average of 15 days.Malolactic fermentation and four months oak maturation were completed prior to blending and bottling.
The Vinterra Pinot Noir displays ripe, earthy and berry fruit aromas as well as some sweet plum notes on the nose, following through to a full and rounded palate, displaying strawberry, cherry and dark berry fruit flavors. An excellent match for most meat dishes.
The Vinterra Estate
The family owned and operated winery was founded in the late 1980's. It is located in the picturesque Waipara Valley, a 45-minute drive north of the city of Christchurch.
The Vinterra Vineyards
They own four separate vineyards in the Waipara Valley, and four others in the famed Marlborough Region, at the top of the South Island.
Capitain Gagnerot Clos Vougeot Grand Cru is made from 100 percent Pinot Noir.
SOILSChalky soil with fossils from the Bajocian era mixed with red clay and laves. Heavy earth containing iron.
VINIFICATION / MATURING
Harvested by hand, sorted and destemed.
Alcoholic fermentation in open vats, for about 15 days with 2 punch-down a day at the beginning.
Maturation in oak barrels (10% new barrels) for 12 to 15 months.
Colour : Deep garnet red.
Nose : Black fruits aromas (blackcurrant, blueberry).
Mouth : Strong structure and powerfull tannins. After 10 to 15 years of ageing, it turns to crystallized fruits aromas with a long finish.
Game in a sauce, Burgundy cheese (Citeaux)
Avennia Sestina Red Blend is made from 77% Cabernet Sauvignon, 18% Merlot, 5% Cabernet Franc
The Sestina is a poetic form from Medieval France. Just as a contemporary poet can use an old form like the Sestina to express modern ideas, we use the traditional Bordeaux blend to make modern wines that express Washington fruit. Sestina is our vision for an old vine blend where the focus is on structure, balance, and complexity. This wine is designed for the cellar, but is enjoyable now.
Sestina: This wine is a blockbuster, with black currant, black raspberry, saddle leather, freshly tilled earth, vanilla, and violet on the nose. Exceedingly rich and balanced on the palate, with great poise and structure for long aging. The finish echoes with fresh black fruits, minerally touches, and floral notes.
A blend of 76% Cabernet Sauvignon, 17% Merlot, and the rest Cabernet Franc, the 2018 Cabernet Sauvignon Sestina comes from the Red Willow, Dionysus, and Bacchus vineyards and spent 20 months in 48% new French oak barrels. A beautiful, Saint-Julien-like bouquet of blackcurrants, cassis, violets, tobacco, and cedar gives way to a medium to full-bodied, concentrated, structured wine that builds incrementally on the palate, with ripe, velvety tannins, a stunning mid-palate, and a blockbuster of a finish. It's beautifully done, and while it drinks well today given its balance, purity, and texture, it's going to develop additional complexity with 3-5 years of bottle age and will have 20-25 years of overall longevity.
Jeb Dunnuck 96+ Points